Scalded Milk: An Old-School Trick for Modern Cooking

You may have come across the term "scalded milk" in vintage recipes or heard bakers mention it when preparing doughs and custards. While it’s not as common in modern cooking, scalding milk remains a useful technique for specific recipes. But what exactly is scalded milk, and why would you need to use it?

What Is Scalded Milk?

Scalded milk is simply milk that has been heated to just below boiling point, around 82°C (180°F). At this temperature, small bubbles appear around the edges of the pan, and the milk develops a slight skin on top. It’s important not to let the milk boil, as that can lead to scorching or unwanted flavors.

This method was historically used to kill bacteria and deactivate enzymes in raw milk before pasteurization became standard. Today, pasteurized milk makes this step unnecessary for safety reasons, but scalding is still valuable for enhancing certain recipes.

Why Scald Milk?

Scalding milk is not just an old-fashioned ritual; it serves several practical purposes in cooking and baking:

• Improving Dough Texture: In bread and pastry recipes, scalded milk can deactivate certain proteins that inhibit gluten development. This results in softer, more elastic dough and improves the overall texture of baked goods.
• Enhancing Flavor: Heating milk slightly changes its flavor, creating a sweeter, more caramel-like taste. This is particularly beneficial in custards, ice creams, and sauces where milk is a primary ingredient.
• Better Mixing: Scalded milk dissolves sugar, salt, and other ingredients more effectively, ensuring a smoother mixture in recipes like puddings or batters.
• Infusing Flavors: Scalded milk is ideal for infusing ingredients like vanilla beans, cinnamon sticks, or citrus zest. The heat helps release their natural oils, creating a more aromatic final product.

How to Scald Milk Properly

Scalding milk is a straightforward process, but it requires close attention to avoid burning or boiling over. Here’s a step-by-step guide:

1. Use a Heavy-Bottomed Pan: This ensures even heat distribution and reduces the risk of scorching.
2. Heat Over Medium-Low Heat: Pour the milk into the pan and place it over medium-low heat. Stir frequently with a heatproof spatula or whisk to prevent sticking.
3. Watch for Small Bubbles: When bubbles form around the edges and steam rises, your milk is scalded. Avoid letting it boil.
4. Remove and Cool: Once scalded, remove the pan from the heat and let the milk cool slightly before adding it to your recipe.

Recipes That Benefit from Scalded Milk

Scalded milk can be the secret to perfecting several recipes:

• Breads and Rolls: Scalded milk helps create soft, tender bread, such as brioche or dinner rolls.
• Custards and Creams: Recipes like crème brûlée, custard tarts, and pastry cream benefit from the smoother consistency scalded milk provides.
• Pancakes and Waffles: For fluffier textures, scalded milk can make a noticeable difference.
• Homemade Hot Chocolate: The enhanced flavor of scalded milk adds a rich, creamy depth to your favorite warm drink.